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A Delicious Baileys Bread & Butter Pudding that’s perfect for the Festive Season – Baileys, Brioche, Chocolate, Raisins and more!

Oh hey Bread and Butter Pudding.. it’s been a while! To be fair, it’s only been on my blog once so far, and in Hot Cross Bun form, so this is probably more of a classic. Just with an alcoholic kick of Baileys! 

So! This is a luxurious and delicious pudding that is guaranteed to satisfy your delicious and alcoholic puddings of dreams, that is ideal for the colder winter months of the year. 

I decided a while ago that I wanted to post a Bread & Butter pudding for winter this year, but as it was getting closer and closer to Christmas, and I got a little carried away with buying some Baileys when it was on offer, I thought I would combine the two! 

This is probably more towards a classic Bread and Butter pudding then I have ever made before, as I always love my twists with recipes, but it is still quite classically Jane with a few added extras. Baileys, Brioche, Chocolate and more. 

So, in my opinion, a classic Bread and Butter pudding uses bog standard bread, butter and then eggs, cream/milk and raisins with some sugar. This may be different to your classic version, but that’s what I imagine!

For this beauty, I decided to make it more luxurious and use Brioche. Brioche is still bread, but its a more indulgent version, with a sweeter and more delicious taste. Basically, the perfect bread for a pudding like this!

For the custard mixture, I would normally use Eggs, cream, milk and a touch of sugar, and this is no different… but this time, I’ve added baileys. An equal mix of cream, milk and Baileys makes a delightful concoction, and then an even better custard with the eggs and sugar. 

As I mentioned earlier, I always think that bread and butter pudding classically involves raisins or similar, and I have done no different here. However… as I know a lot of my readers are not the biggest raisin fans, so I went for half raisin, half chocolate chip. You can use all raisins, or all chocolate chips – it’s up to you!

I prep my Baileys Bread & Butter pudding by slicing and lightly buttering my bread, and swirling it into my dish. I sprinkle over my raisins and chocolate chips. Then, I whisk together my eggs, cream, milk, baileys and sugar and pour it over. 

I finish it off with a sprinkle of light brown sugar to get some caramelising in the oven, but this is optional! And then, I let it sit in the fridge for 30 minutes or so to really soak up the baileys custard goodness whilst the oven heats up, and then I bake!

This beauty really is best served warm, and on the day of making, but it can be reheated easily once. An extra drizzle of cream, some custard, or a small drink of baileys on the side… it’s up to you! ENJOY!!!

Baileys Bread & Butter Pudding!

A Delicious Baileys Bread & Butter Pudding that's perfect for the Festive Season - Baileys, Brioche, Chocolate, Raisins and more! 
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Category: Dessert
Type: Desserts
Keyword: Baileys
Prep Time: 50 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 12 Servings
Author: Jane's Patisserie

Ingredients

  • 400 g Brioche Loaf
  • Unsalted Butter
  • 75 g Raisins
  • 75 g Chocolate Chips
  • 4 medium Eggs
  • 200 ml Double Cream
  • 200 ml Whole Milk
  • 200 ml Baileys
  • 50 g Caster Sugar
  • 50 g Light Brown Sugar

Instructions

  • Start by prepping your ingredients. I slice my bread into 2cm thick slices, and then also in half to get them to be shorter!
  • Spread a small amount of unsalted butter onto each piece of bread, and then put the bread into your dish.
  • Sprinkle on your raisins and chocolate chips!
  • In a jug, whisk together your eggs, cream, milk, baileys and sugar!
  • Pour over the bread evenly.
  • Sit the pudding in your fridge whilst your oven heats up - for 20-30 minutes!
  • Preheat your oven to 180C/160C Fan.
  • Sprinkle over the brown sugar, and bake in the oven forr 35-40 minutes, or until baked. You want it to be nice and golden on top, and perfectly stodgy.
  • Enjoy!

Notes

  • For this recipe I did my shopping at Sainsburys by chance - I bought the brioche loaf, and so on from there! 
  • I used the original baileys, but you can use any flavour you fancy!
  • You can use all raisins, or all chocolate chips. 
  • This is best served on the day of baking when it's fresh, but can easily be reheated once! 
  • Serve with cream, ice cream, custard or more! 

ENJOY!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

17 Comments

  1. Jade on March 18, 2021 at 9:48 pm

    5 stars
    I made this for St. Patrick’s Day, it was sooo good! The brioche and the custard gave it a really rich flavour and texture. I’ll definitely make this again.

  2. Awais on January 8, 2021 at 12:50 am

    Hi Jane. I don’t drink alcohol. What can I substitute the Baileys with or can I omit it entirely?

    • Jane's Patisserie on January 9, 2021 at 3:53 pm

      You can use more double cream instead x



  3. Ashleigh Wilkins on December 24, 2020 at 10:04 am

    5 stars
    Hello, I’m hoping you’re still replying n here, i wanted to prep this tonight for Christmas day do you think that will be okay? so prep tonight, put in the fridge and bake tomorrow?

  4. Abigail Brown on December 12, 2020 at 10:58 am

    Unsure if you’re still answering messages on this recipe but do you think this would work if I used lactofree products?

    Looks great, I love following your recipes

    • Jane's Patisserie on December 12, 2020 at 12:24 pm

      Whilst I haven’t tried it, I don’t see why it wouldn’t work!



  5. Lucy Robson-Cropper on November 30, 2020 at 1:57 pm

    5 stars
    This was amazing! I did half quantities for my husband and myself, I had thirds (!) and there’s still half a pudding left off tonight. The original recipe must make monster pud 🙂

    I used brioche rolls rather than a list as it was all I could get. I would do the same again as the rolls give more edges to crisp up on top – the best bit!!

    I would recommend scattering the choc chips/raisins between the layers of bread as you go, rather than leaving it all to the end, otherwise they will all end up on the top of your pudding. Another tip is not to put any raisins on the very top, unless you like them charred!

    Would definitely make this again, once the scales have recovered.

    Thanks for a great recipe!

  6. Mhairi on May 16, 2020 at 9:56 pm

    5 stars
    Absolutely amazing and so easy to make. Definitely one to make again

  7. Norma Tate on December 18, 2019 at 11:17 am

    5 stars
    I made this last week, absolutely to die for and so easy to make.

  8. Lauren on December 12, 2019 at 3:49 pm

    I am planning to use this for Christmas… can I pre make and freeze?

  9. Vanessa on December 10, 2019 at 1:26 pm

    5 stars
    Don’t ‘do’ bread & butter pudding but I thought I’d give it a try….used Vanilla Baileys and cinammon chips instead of chocolate….OH MY WORD!!!!! Loved it! Even my dad loved it and was eating it out of the dish!!!

  10. Claire Holden on December 5, 2019 at 8:47 pm

    Hi Jane please can you tell me what size dish you used and how many portions does it make

    • Jane's Patisserie on December 7, 2019 at 8:32 pm

      Dishes can vary so greatly in size that I didn’t specify. I believe mine was roughly 10″ diameter. Portions are noted on the recipe.



  11. Kev Bond on November 30, 2019 at 1:33 pm

    4 stars
    Good afternoon Jane, just a quick question could you use panatone?

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